• Heat oil over medium heat in a large soup pot.
• Add the leeks and garlic and cook, stirring regularly, until soft, wilted and golden, about 10 minutes.
• Add the potatoes, pears, broth, bay leaves, oregano, salt and pepper to pot and bring to a boil. Cover and turn the heat down to simmer for 15 minutes until the potatoes are soft.
• Remove bay leaves and purée the soup with an immersion blender until smooth (or use a blender to purée the soup in batches).
• Taste and adjust seasoning with salt and pepper. Return to the heat and let simmer until thickened.
• Servewith crispy potato skins. 

For crispy potato skins:

• 2 cups potato peels
• 2 tsp olive oil
• Pinch of sea salt
• Preheat oven to 400°F.
• Line a baking sheet with parchment paper. Gently toss the peels with the olive oil. Place in a single layer on the baking sheet, and sprinkle with salt.
• Bake for about 15 to 20 minutes until golden.